Grouper Fillets with Ginger and Coconut Curry
Grouper Fillets with Ginger and Coconut Curry

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, grouper fillets with ginger and coconut curry. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Grouper Fillets with Ginger and Coconut Curry is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Grouper Fillets with Ginger and Coconut Curry is something that I’ve loved my entire life. They’re fine and they look fantastic.

NYT Cooking: The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could. FULL RECIPE BELOW We're cooking up some delicious grouper Thai style in this episode.

To begin with this particular recipe, we must first prepare a few components. You can have grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
  1. Take 2 grouper fillets (about 6 ounces each), skin removed
  2. Make ready Kosher salt and black pepper
  3. Make ready 2 teaspoons olive oil
  4. Get 1/2 spring onion (or the white portion of 1 large leek)
  5. Get 1/2 tablespoon minced fresh ginger
  6. Take 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
  7. Take 1/2 small carrot, peeled and julienned
  8. Prepare 1/4 cup snow peas, julienned
  9. Prepare 1/2 (13 ounce) can full-fat coconut milk
  10. Get 1/2 tablespoon red curry paste, plus more if needed
  11. Take 1/8 cup cilantro leaves, for garnish

EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor! Now with a recipe video, above the curry recipe below!

Instructions to make Grouper Fillets with Ginger and Coconut Curry:
  1. Heat oven to 225 degrees.
  2. Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
  3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
  4. Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of the coconut milk) and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
  5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection. An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too. Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic.

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